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October 23, 2005

Chocolate Sous Vide Soufflé (IMBB 20)

By Boyle's Law: Pressure ∝ 1/Volume at constant temperature. So by placing the soufflé under vacuum, we decrease pressure and increase volume! In the fridge, the chocolate solidifies and stabilizes the soufflé, so that it doesn't collapse when the vacuum is removed.

Clement, I created a listing for your blog in the ChefsBlogs food blog directory at: www.chefsblogs.com/directory/Foodies_by_Region/Canadian.

Please let me know if I need to change anything in your listing by sending an email to webmaster-chefsblogs-com. Also, today we added a "Rate It" feature so that visitors can rate their favorite food blogs.

God, I have such gadget envy! A chef-friend of mine just showed me some pix of some souffles he made in shotglasses. Those are amazing. Of course, he wouldn't tell me how he made them without breaking the glass.

i loved your recipe it really is so well made with lots of thought and very new as well! I just started a video recipe site that shows ou step by step how to make stuff, www.ifoods.tv and i also started out as a blogger so it's great seeing other bloggers doing well, keep up the good work"

I just had to ask you after seeing this.... have you seen this video in the LA Times? (http://www.latimes.com/video/?autoStart=true&topVideoCatNo=default&clipId=2919668) I'm really curious about the souffle at the end... any ideas how to make the souffle that doesn't need a ramekin and won't deflate between the kitchen and the table? Love to hear your thoughts!